Healthier Blueberry Breakfast Cake

I really, really wanted blueberry muffins or blueberry breakfast cake one morning, but I also wanted something a little healthier AND I wanted to experiment with a new recipe. I searched my breakfast board, and found this pin from Oh She Glows and decided to turn it into a cake instead of mini muffins, because I'm lazy like that. The end result was quite delicious, especially with some of my egg free homemade lemon curd on top!

Healthier Blueberry Breakfast Cake

adapted from Whole Wheat Blueberry Breakfast Muffins from Oh She Glows

1 cup milk of choice (I used Blue Diamond Unsweetened Almond-Coconut)
1 tablespoon apple cider vinegar
1/4 cup ground flax seed
1 whole wheat flour

3/4 cup unbleached all-purpose flour
1-1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup oil (I used 1/8 cup extra virgin olive oil + 1/8 cup coconut oil)
1/2 cup maple syrup (I used 1/4 cup maple syrup + 1/4 cup sugar free maple syrup)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1-1/2 cup fresh blueberries

Cinnamon Streusel topping
2 tablespoons Turbinado ('raw') sugar

1 teaspoon cinnamon

2 teaspoons butter (I used Smart Balance Light)

2 teaspoons flour

handful of rolled oats

sprinkle of chopped walnuts (about 1/4-1/3 cup)

pinch salt.

• Preheat oven to 375 F 
• Lightly spray an 8x8 baking dish with non-stick cooking spray
• In a small bowl, mix together the milk and apple cider vinegar, set aside.
• In a medium size bowl, whisk together the dry ingredients (from flax to salt in ingredient list)
• In a your small bowl with the milk, whisk in the remaining wet ingredients (oil, syrup, extracts).
• Add the wet ingredients to the dry and stir until just combined.
• Gently fold in blueberries.
• Pour batter into prepared baking dish.
• Mix topping ingredients together and sprinkle over the top.
• Bake for approx 30-35 minutes (sorry, I forgot to write down how long it took to bake!), but check around the 25 minute mark and go from there. The cake should slowly spring back when pressed, and the middle set (I actually undercooked mine and the middle wasn't quite done). 
• Cool for at least 15 minutes before serving.

This was really moist and plenty sweet with the topping added. I really enjoyed it with warm lemon curd drizzled on top.

For the lemon curd, I made a couple of small changes since my last post....

Egg Free Lemon Curd

1/2 cup unsweetened almond coconut milk

1/4 cup heavy cream half and half
3/4 cup lemon juice (combo of meyer lemon juice that I had frozen and bottled lemon juice)
4 3 tablespoons cornstarch
1/2 cup granulated sugar
1 teaspoon vanilla extract
lemon zest (from squeezed lemons)

I followed the same heating instructions listed in this post. The only difference was that the lemon curd was more tart with the addition of the bottled lemon juice. However, it worked great with the sweetness of the blueberry cake. Ohhh, how I wish I had some right now!

This recipe was featured! Check it out at Twinkling Trees.

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